1 whole monkfish tail, about 3 pounds, (see Ann’s Tips)
3 cloves garlic thinly sliced
2 large fennel bulbs
2 tablespoons olive oil, divided
2 cups cherry tomatoes
1/4 cup oil cured black olives
sea salt to taste
Reviews & Comments
Bake times too long leading to fish being too dry. Reduce bake times for best results.
Response from Cook for Your Life
Thanks Bob. We've added a note on how to to shorten the cook time if the Monkfish tails run small.
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